Oct 28, 2015
We're continuing our exploration of Taiwanese oolongs this week with a focus on one of the most celebrated of Taiwanese teas, Baozhong. Shiuwen Tai, of Seattle's Floating Leaves Tea, gave us such a fantastic and comprehensive intro to Taiwanese oolongs in our last episode that we had to invite her back to give us some more in-depth knowledge, and we asked Shiuwen to talk about Baozhong because, well, it's one of our favorite oolongs.
Shiuwen chats with us about Baozhong's history, from its origins in China to its later cultivation in Taiwan, and how this history along with Taiwanese innovations in growing and processing Baozhong give it the distinctive flavor and bouquet it's known for today. We also talk about the birth of floral teas in Taiwan, about aged Baozhongs and aged oolongs in general, and about how a tea maker's skill can create an experience for the drinker that, in Shiuwen's words, is "almost beyond imagination."
In the photo above, Shiuwen visits the Baozhong fields of Farmer Chen, in Taiwan's Wen Shan district.
More info on Floating Leaves, including its online store, shop hours and classes, can be found at the Floating Leaves website, http://www.floatingleavestea.com, and on its Facebook page. Shiuwen's blog is at http://www.floatingleavestea.blogspot.com.
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Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.
This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.
Photo of Shiuwen Tai in Farmer Chen's Baozhong fields, courtesy of Shiuwen Tai.